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Vegetable centric cooking

Tag: winter_squash

Bulgar, black bean and squash chili w/ charred bok choy

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When I think of chili, I think of two things — pro sports on tv and a dish with heat, not just spice. Well Super Bowl Sunday took care of the former. My goal in the latter was a deep and smoky vegetarian dish that did not induce tears or bring to mind the hot pepper scene from Dumb and Dumber. It came out pretty good — plenty deep and smoky thanks to smoked paprika, caramelized poblanos and a topping of charred greens. Bring on that cold weather!

Serves 4

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Arugula salad w/ spaghetti squash

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Roasting a squash must be the vegetarian equivalent of bringing home a hunt. Two people make only a dent in a five pound squash.  If it’s butternut or kabocha, I like to blend leftovers for soup.  If it’s spaghetti squash, I like to mix leftover squash strands into a weekend “squamlette.”  Or make this salad.

Serves 2

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Spaghetti squash “risotto” w/ ricotta

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Happy 2013.   My brother Dan was in town from Boston with his wife and two boys, and some friends in Prospect Heights hosted an awesome dinner New Year’s Eve.  We had vegetarian chili, a cakey skillet cornbread known as Johnnycake, fingerling potatoes in a bunch of colors and treats from Sahadi’s. Oh, and Darcy’s amazing almond-cardamom tart from Bon Appetit.  Well, the main course was a roast whole pig that everybody: (i) loved; and (ii) was nice enough to leave in another room.

Anyways, today was craving a simple and quick lunch, so made this with leftover spaghetti squash.  It’s a knockoff of a side dish we had at an Italian restaurant.

Serves 4

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Soft tacos with butternut squash + black beans

Darcy ran the Philadelphia Marathon today and was craving a hearty fall dinner.   So we had black beans seasoned with cumin and miso and tacos filled with herbed squash.   I like to pick up my tacos — that means easy on the filling and beans on the side.  I never made beans from scratch until trying the quick soak method in Mark Bittman’s How to Cook Everything Vegetarian.  Now I make a pot of beans most Sundays to have in different dishes during the week.

Serves 2

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Butternut squash pizza

We love this pizza, which is largely based on an acorn squash and gorgonzola pizza we found on Smitten Kitchen.  I was excited to make it tonight to help Darcy and her sister Misty carbo load for the NYC Marathon.  Of course, the race was cancelled, but that didn’t stop the carbo loading.   It took 15 minutes to make this once they called from subway — just roasted the squash in advance.

Makes a 12 inch pizza with a very thin crust — good for 2 marathoners, or 3 of us tonight.  

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